Easy Bean and Cheese Enchiladas

This easy bean and cheese enchiladas recipe brings comforting flavors to your dinner table without fuss. The combination of creamy beans, melty cheese, and tangy enchilada sauce creates a satisfying meal that feels like a warm hug after a busy day. Perfectly suited for weeknights when you want something wholesome but quick.

I first made this for a family gathering when I wanted something simple yet crowd-pleasing. It quickly became a go-to in our household for busy evenings.

Ingredients List

• Eight tortillas: either corn or flour for your preferred texture and flavor. Corn gives an authentic feel but flour wraps softer
• Two cups refried beans: or mashed black beans for creamy protein. Look for well-seasoned beans for extra depth
• Two cups shredded cheese: such as cheddar Monterey Jack or Mexican blend for richness and gooey melting goodness
• Two cups enchilada sauce: red or green adds tang and a touch of spice choose well-balanced sauces for best flavor
• Quarter cup diced onions: optional for a bright aromatic touch select firm onions without blemishes
• Quarter cup chopped cilantro: optional for fresh herbal notes pick fragrant leaves for maximum aroma
• One tablespoon oil: to grease the baking dish ensuring your enchiladas don’t stick and crisp nicely

Cooking Steps

Prepare the Oven and Dish:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius then lightly grease a 9 by 13 inch baking dish with oil to prevent sticking

Mix the Filling:

In a bowl combine the refried beans with one cup of shredded cheese stirring until evenly blended for creamy texture and cheesy flavor

Warm the Tortillas:

Gently warm tortillas in a microwave or on a dry skillet just enough to make them pliable so they roll easily without cracking

Fill and Roll:

Spread about a quarter cup of the bean and cheese mixture onto each tortilla then carefully roll it up to enclose the filling

Arrange in the Dish:

Place the rolled tortillas seam-side down side by side in the prepared baking dish making sure they fit snugly

Add Sauce and Toppings:

Pour enchilada sauce evenly over the assembled tortillas then sprinkle the remaining cheese and if using, diced onions and cilantro on top

Bake to Finish:

Bake the enchiladas for 20 to 25 minutes or until the cheese is melted bubbly and the sauce is heated through

Cheese is my favorite ingredient in this recipe bringing melty richness and comforting texture. One time my kids wanted to add extra cilantro and onions making it a fresh twist our family enjoyed

Best Storage Practices

Store leftover enchiladas in an airtight container in the refrigerator and consume within three days for optimal freshness. To reheat cover with a damp paper towel and warm in the microwave or oven to keep them moist and delicious. These also freeze well if you want to portion for a later meal just thaw before reheating.

Ingredient Swaps

Try adding cooked shredded chicken ground beef or sautéed vegetables like bell peppers or mushrooms to the bean mixture for more protein and texture. Use dairy-free cheese to make it vegan or switch enchilada sauce to a smoky chipotle version for a deeper smoky flavor. Flour or corn tortillas can be interchanged based on your preference for softness or authenticity.

Serving Pairings

Serve these enchiladas alongside a simple green salad or Mexican-style rice and beans for a complete meal. A side of guacamole or fresh salsa brightens the plate and balances the warm cheesy flavors. A dollop of sour cream or Greek yogurt adds creaminess and slight tang as a finishing touch.

This recipe is perfect for home cooks who want both ease and tradition in one pan.

Frequently Asked Cooking Questions

→ Can I use flour tortillas instead of corn?

Yes, both corn and flour tortillas work well depending on your preference; warming them before rolling helps prevent tearing.

→ What types of cheese are best for enchiladas?

Cheddar, Monterey Jack, or Mexican cheese blends melt beautifully and complement the beans and sauce perfectly.

→ How can I make the dish spicier?

Try using a hot enchilada sauce or add a pinch of cayenne pepper to the bean and cheese filling to boost heat.

→ Is it okay to add meat or vegetables to the filling?

Absolutely, cooked ground beef, shredded chicken, or sautéed vegetables can be mixed with the beans for extra heartiness.

→ How should leftovers be stored?

Cover and refrigerate leftovers within two hours; they’ll keep fresh for up to three days and reheat well.